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Topic: Gluten Free Side Dishes (Read 3638 times)

We are hosting a family over for dinner one evening in early February and the wife has to eat Gluten Free. We are getting a Honey Baked Ham (she confirmed that's fine) and now I would like some suggestions for dishes that go with the ham. I am trying to plan this out in advance so that I can test out the side dishes prior to them coming over.So far, I have:

We are hosting a family over for dinner one evening in early February and the wife has to eat Gluten Free. We are getting a Honey Baked Ham (she confirmed that's fine) and now I would like some suggestions for dishes that go with the ham. I am trying to plan this out in advance so that I can test out the side dishes prior to them coming over.So far, I have:

Honey Baked HamBroccoli Salad

Flourless Chocolate Cake for dessert

Thanks for any help!

check with your guest that these are ok but try:*anything rice - wild rice pilaf for example. *quinoa - again, can be made like rice pilaf with either a sweet (dried fruit) or savory (onions, mushroom, garlic) orientation.*mashed potatoes (if you make gravy, use potato starch for thickener)*roast vegetables - I like to roast different color peppers, fennel, red onion, eggplant slices, mushroom etc , brushed with olive oil/lemon juice and sprinkled with herbs and kosher salt, then set them on the serving dish in neat rows - pretty! you can add slices of roast potatoes and sweet potatoes for a more startchy dish.*corn

Scalloped potaotes would be fine, as long as you replaced any flour called for with corn starch. They are a traditional thing to have with ham.

A nice green salad, no croutons, would be good, too.

I like to do baked fries. Cut potatoes into fry shapes, toss in a bag with various seasonings and a little oil, maybe some parmesan cheese and bake at 450°F for 30 minutes. I like to use the Pampered Chef bar pan so I don't have to turn them but if you use a regular cookie sheet you just need to turn them at the halfway point.

I like maple glazed carrots with ham, too. If I have parsnips, I'll cook them separately - they get overdone if you cook them with the carrots - and mix them in with the carrots with the maple glaze. Any boiled, steamed, roasted veggies work fine, as long as any seasonings you add are gluten free.

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wanted to add: make sure to check labels on seasonings - *they* sneak gluten products in places where you might not expect it. I discovered just a few years ago, for example, that soy sauce is made from some kind of fermented wheat. I don't usually use packaged seasonings but i know that some of them include some kind of starch that could be wheat based so it's important to check.

wanted to add: make sure to check labels on seasonings - *they* sneak gluten products in places where you might not expect it. I discovered just a few years ago, for example, that soy sauce is made from some kind of fermented wheat. I don't usually use packaged seasonings but i know that some of them include some kind of starch that could be wheat based so it's important to check.

Great point. And a lot of mixes (ranch dressing, french onion soup, etc) have sneaky gluten as well.

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Combine in a large, heavy pot. Bring to a boil and simmer for 10 minutes. Stir frequently. Pour half of mixture into buttered 9 x 13 pan. Put about 6 oz or so of sliced deli Swiss cheese on top. Pour the rest of the mixture in, and add another layer of cheese. Dot with about 2 oz of butter on top of the cheese. When you start baking the liquid should be just under the top layer of potatoes. Add a little more half and half, if needed.

Bake at 375 degrees for about an hour or so, until the middle is tender and the top is browned. Don't cover, and don't overcook. Check this after 45 minutes. You can add more half and half or milk if it seems dry.

I think that this could probably be made ahead and refrigerated before the baking, but I've never done that. My husband would be very disappointed if I didn't cook it immediately.

Your menu sounds quite delicious, and so do the recipes submitted by PP. If you have very many rich side dishes I think that something simple would also be appreciated, like buttered carrots with dill and parsley. Something with tomatoes [canned if you're also having winter] would look pretty on your table, too.

If you don't already have the flourless chocolate cake recipe, and want one, let me know. I've got a recipe for one called la bete noire that is easy to do, and makes a 10 " cake.

Veggies are great for gluten free side dishes, particularly if you cook them simply. Stick with simple toppings - cheese (not pre-grated, because pre grated cheese can have gluten in its non stick coating), oil, vinegar, lemon juice, salt, pepper, herbs and spices.

I'd try to avoid packaged processed foods, because as others have said, gluten shows up everywhere, and often under weird names - soy contains gluten, pre grated cheese often does, even chicken stock often contains gluten.

Sautee corn kernels in a bit of olive oil until they start to brown. Add a handful chopped chives, a bit of crushed garlic, and powdered cumin, and cook for a few more minutes. Turn of the heat and season with salt and lime juice.

When my family had ham, scalloped potatoes were always on the menu as well. (Cheesy or not, it makes no difference.)

We'd also usually have something green (peas or green beans), a salad, and occasionally cranberry sauce or some sort of pickle/chutney. You could also try spoon bread. As PPs have said, gluten is sneaky, so if you can find a brand that is processed in a dedicated gluten-free facility, it would probably be appreciated.

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